Mary Karlin

MARY KARLIN is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member, currently a visiting chef- instructor, at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught wood-fired cooking, cheese making, and Mediterranean-themed cooking classes for over ten years. Mary is also a regular chef-instructor at The Fork at Point Reyes Farmstead Cheese, and The Cheese School of San Francisco, as well as other prominent culinary venues around the United States. She teaches an online course: Artisan Cheese Making: Chevre, Mozzarella, and Cheddar at www.craftsy.com/ext/artisancheese_fp. Visit www.marykarlin.com for her active schedule and newsletter sign-up. Visit www.wood-firedcooking.com,www.artisancheesemakingathome.com, and www.masteringfermentation.com, the companion sites to her books. Mary's acclaimed books, Wood-Fired Cooking (2009), and Artisan Cheese Making at Home, (2011) are published by Ten Speed Press. Her third book, Mastering Fermentation, was published by Ten Speed Press August 27, 2013. When not traveling to teach, Mary splits her time between Northern California and Arizona where she makes cheese, ferments other foods, and cooks at her wood-fired oven.